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Grilled Eggplant & Portobello Sandwich

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
1 small clove  garlic, chopped
1/4 cup  low-fat mayonnaise
1 teaspoon  lemon juice
1   medium eggplant (about 1 pound), cut into 1/2-inch cubes
2   large or 3 medium portobello mushroom caps, gills removed (see Tip)
Canola or olive oil cooking spray
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
8 slices  whole-wheat sandwich bread, lightly grilled or toasted
2 cups  arugula or spinach, stemmed and chopped if large
1   large tomato, sliced

Tip: : The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.
Grilled Eggplant & Portobello Sandwich Recipe at
Preheat grill to medium-high.

Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.

Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.

Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 07/01/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 209
Sodium: 696mg
Fiber: 9g
Carbohydrates, Total: 37g
Protein: 10g
% Cal. from Fat: 13%
Fat. Total: 3g
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